Seasonings for sausages at home. Natural spices used in the manufacture of homemade sausages, sausages, sausages, servelat, roll, ham, recipes for homemade sausages with spices

To give sausages a special appetizing taste and aroma, add.

Mainly used are seasonings for homemade sausages: pepper (allspice, chili, white, black, red), cloves, nutmeg, bay leaf, coriander, cardamom, cinnamon, cumin and others. Spices give the dish a certain taste and aroma: salty or spicy, sour or sweet. It is necessary to store spices at a relative humidity of no more than 60% - 75%, at a temperature of 5 ° C -15 ° C in a dry, well-ventilated area. To keep them longer and insects do not start in them, it is better to use tightly closed hermetic packaging, or clean, dry and tightly closed wooden boxes.

Learn more about the types of spices:

Allspice - has a set of all kinds of aromas: clove, nutmeg, cinnamon, black pepper and mustard, in this regard, it is often called the "universal spice". Allspice is rich useful substances and trace elements such as zinc, phosphorus, calcium, potassium and iron, essential oils, consisting of resins, tannins, fatty oils, as well as vitamin C, B and A groups (retinol).

Chilli. With it, you can cook wonderful burning hunting, liver, raw smoked, smoked sausages for frying and grilling. Chili peppers pair perfectly with garlic, coriander, basil and bay leaf.

Black pepper - it is the most used and famous spice in many cuisines of the world. You can safely use it in boiled, smoked, raw smoked, liver sausage and in other types of sausages.

white pepper- this pepper is valued by chefs due to its unique aroma and not as spicy as black pepper taste.

Green pepper. Due to the rather complex production and processing of green pepper, it is not often found on sale. This representative of spices has persistent fragrant, refreshing properties and is absolutely not spicy. Grains of green pepper are added to various sausage dishes.

Marjoram - indispensable in the preparation of heavy and fatty foods, bacon and pork products. In Germany, marjoram is rightly considered the main component in meat production, and the Germans even called marjoram "sausage grass". Slightly bitter taste of marjoram with a sweet smell goes well with thyme, besides, marjoram is often used in mixtures for sausages, sausages and homemade sausages.

Nutmeg, flower. Nutmeg flower and walnut are very similar in aroma and taste. The taste of the nut is intense and sweet, while the taste of the flower is bitter. Nutmeg is able to give homemade sausage the finest, sweetish, rich taste.

Thyme (thyme) - the owner of a spicy spicy taste with a caraway-anise smell. For the production of these spices, dried leaves of a shrub are used, since they give an exceptional taste to meat products. Pairs perfectly with garlic. Using thyme is a great solution for chicken sausages, veal sausages, and lemon thyme for smoked, lamb, pork and liver sausages.

Cumin, cumin, zira - these three types of spices are so different at first glance, but they are very similar in taste and smell. They differ from other spices in spicy sweetness with bitter tints, they are based on anise-dill and caraway notes.

In Czech and Prussian cuisine, these spices are used in combination with garlic, where this combination of spices is used in the preparation of fatty sausages for grilling, frying and smoking.

anise fruit - have a spicy, sweetish, refreshing aftertaste that improves taste properties boiled, boiled-smoked, smoked, liver and fried products.

Cinnamon - has a pleasant persistent sweet taste. Cinnamon disinfects products infected with E. coli, in this regard, it must be added to perishable dishes.

ground ginger- the most demanded oriental spice since ancient times. Its refined and fragrant taste will not leave anyone indifferent. Ginger is one of the most used ingredients in homemade sausages, mainly from horse meat and lamb, it gives them a sharpness and astringency specific to this root. Ground ginger root is used in curry spices, ketchups and sauces.

Good luck with sausage making

In order for the sausage product to have a pleasant spicy taste and smell, special products of plant origin, the so-called spices, are introduced into the composition during its manufacture.

The lion's share of spices known to mankind contains in its composition essential oils, which irritate the special olfactory and taste receptors of a person, causing the body to produce an increased amount of saliva.

Some spices, such as pepper, have the ability to cause an increased secretion of digestive juices in the body, which improves its ability to digest food. Similar properties are found in essential oils found in nutmeg and cloves, as well as in a number of vegetables such as parsley, dill, onion and garlic.

In general, spices used in sausage production are classified according to parts of plants that are used to flavor the product.

Namely:

plant seeds - nutmeg;

fruit part of plants - star anise, cumin, cardamom, pepper, coriander, anise;

flowers or some of their parts - saffron and cloves;

plant leaves - marjoram and bay leaf;

plant bulbs - onions, garlic.

Now let's look at some of the most common spices in sausage production and their brief characteristics.

Nutmeg grows in countries with a tropical climate and has fruits that have a rather pleasant aroma. Often, nutmeg fruits are treated with a lime composition to protect them from pest damage. Since the nutmeg contains a large number of fat, it is difficult to grind. To do this, before grinding, you must add to it granulated sugar or powder.

star anise - the fruit of the magnolia tree, which is six or eight fruit leaves fused together, inside of which there are small seeds with a pronounced smell of anise. The badian tastes pleasant, slightly pungent and sweetish.

Cardamom , which is especially often used in the production of hard smoked sausages, is the fruit of a perennial plant from the ginger family, which grows in the tropical part of the world.

Pepper represents a whole class of spices, which, with their sharp and burning taste cause increased appetite. You can conditionally divide pepper into white, black, capsicum and cloves. Black pepper itself represents an incompletely ripe fruit that has been subsequently dried. And white, on the contrary, is a ripened fruit, which was simply then released from the protective shell.

As a rule, spices are not used in their pure form, but only in the form of mixtures drawn up in certain proportions.

Dried salt intestines are best soaked in water for an hour or two before use.
To stuff natural intestines in the production of homemade sausage, you can use a special nozzle for a meat grinder and the meat grinder itself, if you do not have such a nozzle, you can use plastic bottle. At the bottle, the upper part with the neck is cut off, the end of the intestine is pulled over the neck itself, for reliability it is tied with a thread. On the other hand, we begin to fill the cut-off part of the bottle with minced meat, pushing the minced meat to the neck. Thus, it is possible to fill all homemade sausages without special tools.
Make sausages 10-15 cm long, then tie them with a thread or make a knot from the intestine itself. This is necessary so that if one of the homemade sausages or sausages bursts during cooking, then the rest remain intact, their juiciness is preserved.
Do not try to stuff the sausages very tightly, this affects their integrity during cooking.
It is very important not to let air into the intestines when you fill them with minced meat. Then your homemade sausages will not burst when you cook them.
For reliability ready-made sausages pierce in several places with a thick needle or toothpick so that excess air and moisture come out through them when the sausage is cooked.
If you bake sausage in the oven, then it is better to grease them vegetable oil, then you will achieve a beautiful ruddy crust.
Another important point! If you do at home homemade sausage the first time, prepare a small portion to start. Having mastered the whole principle and technology of making homemade sausages, go to a large volume. It is very convenient to make such a sausage in advance and store it raw in the freezer, and then throw it into boiling water or into a frying pan. Homemade sausages are prepared very quickly, and eaten even faster!

Recipes for homemade sausage and kupat

Diverse, the main thing here is your desire to master this direction and try to treat yourself and your loved ones to delicious homemade sausage which our ancestors prepared. You can cook homemade sausage boiled, baked or raw for drying, use any meat in its preparation: pork, lamb, beef, horse meat, chicken, turkey, and use olives, cheese, mushrooms as additives, Bell pepper. I will offer you several recipes for filling the intestines when preparing homemade sausage, I will be very grateful if you add your options for this dish in the comments or via the feedback form. I will gladly publish them in this post.

Homemade sausages from different meats

When in a homemade sausage recipe you use different kinds meat, it turns out very tasty from this. If you like and you can eat lard, cut it finely with a knife
For a recipe for delicious homemade meat sausages, you will need:
Different types of meat in different proportions:
Chicken breast
Pork, it is better to choose those pieces that are juicier and more tender, for example, pork neck
bacon
Olive oil - 3 tablespoons
Sugar - 1 tablespoon
Salt
Spices
Cooking sausages at home
Pass the pork neck or any other meat through a meat grinder with the nozzle where there are large holes.
It is better to cut the chicken, fillet with a knife and cut the lard into small pieces. Choose the proportions of meat and fat yourself.
Knead the minced meat for homemade sausages in a large bowl, add spices and chopped garlic to it. There also add 3 tablespoons of vegetable oil, preferably olive and a spoonful of sugar.
Once again, knead the minced sausage with your hands and cool it in the refrigerator before stuffing homemade sausages into a natural casing. It is advisable to leave the minced meat for homemade sausages to lie down for at least 2 hours, and it is better to leave it in the refrigerator overnight.
Stuff the peeled sausage intestines with chilled minced meat and follow the subtleties and secrets of making homemade sausages outlined above.

homemade chicken sausage recipe

This chicken sausage is very tender in taste.

For her recipe we need:
Chicken - 1 piece
Pork fat (lard) - 150 g
Water - ¾ cup
Powdered milk - 2 tablespoons
Salt
Dried herbs: rosemary, tarragon, thyme, sage, basil, oregano - your choice
Black pepper
white pepper
Garlic - 1-3 cloves (as you like)
Turmeric (will give the chicken sausage an interesting color)
Pork intestines (womb) - 2 meters
Twine or thick thread
Cooking chicken sausage at home
Wash the chicken, dry it, separate the meat from the bones and skin. Only meat will go into the sausage.
Finely chop the chicken flesh and bacon, add water and powdered milk(or replace the entire volume of liquid with milk or cream), add all the spices and salt.
Stir the minced meat for homemade sausages well and fill the intestines, the length of the sausages is 10-15 cm.
Such a homemade chicken sausage you can boil it in low-boiling water for about 15 minutes, and then fry it over high heat in a pan. Or cook homemade chicken sausages baked in the oven, smearing them with vegetable oil to form a beautiful crust.

Homemade Belarusian sausage recipe

In this Belarusian homemade sausage recipe, minced pork, beef and chicken fillet are used.
Belarusian homemade sausage is prepared from:
Pork with lard
beef
Chicken (meat is taken in equal proportions)
salt
Garlic, calculation 1 head of garlic per 1 kg of minced meat
Spice (black pepper, coriander, cumin, dill seeds)
COOKING:
Chop the meat, salt and add spices.
Fill a natural casing for sausage or intestines with minced meat and bandage.
You can cook Belarusian sausages different ways: fry on both sides in a pan, on a grill, on a fire, barbecue or baked in the oven.

Homemade sausages - kupaty

According to this recipe, kupaty can be cooked with minced meat and potatoes, meat and rice, or just meat
Recipe for homemade kupat with potatoes

For a recipe for delicious homemade kupat with potatoes, we need:
1 kg of meat (any), chopped bacon can be added to dry meat
400 g raw potatoes
Salt
Spices
Cooking kupat with potatoes
Meat for kupat is better to use slightly frozen, so it is easier to cut it into beautiful cubes. raw potatoes finely cut with a knife. Mix potatoes with meat, salt and spices, stuff sausages. The method of preparing kupats is the same as for homemade chicken sausages.
Kupaty pork with rice

This option is tastier and more economical than just meat pork or chicken kupaty due to the addition of cereals to minced meat. Buckwheat can be used instead of rice in this sausage recipe.
For the recipe for kupat with rice you will need:
1 kg of any meat
150 g lard (fat)
300 g boiled rice
Salt
Garlic
Pepper
Spices (can be used for barbecue)
How to cook kupaty with rice
Frozen meat and bacon cut into pieces, mix with rice boiled until half cooked.
AT chopped meat add salt, chopped garlic, pepper, spices with rice, mix.
Stuff the intestines (natural casing) not very tightly, pierce the sausages with a thick needle and boil in low-boiling water for 20 minutes.
Then fry kupaty in a pan until a beautiful crust.

Homemade liver sausage

According to this recipe, you get the most delicate sausage cooked at home. Liverwurst can be eaten as such or cooked from it into several dishes: pancakes with liverwurst, pie or pies with liverwurst
What is homemade liverwurst? Course out
Liver
lung
hearts
Large handful of boiled rice
Shpika
salt
garlic
spices
The recipe for making homemade liverwurst is simple.
Liver: liver, heart and lungs can be used any (beef, pork, lamb). The lung will need to be slightly boiled, so it takes longer to cook than the liver.
Boil rice until half cooked.
Finely chop the liver with a knife so that it is easy to cut, it is better to freeze it. Do the same with part of the fat. Pass the raw heart, the remaining fat and the boiled lung through a meat grinder.
Mix minced liver for homemade sausage with rice, salt, minced garlic and spices, knead well.
Stuff the casing for sausages with minced meat, pierce the sausages with a needle and boil in salted water for 15 minutes. Then fry the liver sausages in a pan. Or just bake homemade liverwurst in the oven or slow cooker, as we did with fry sausages (recipe HERE).

Video recipe on how to cook homemade sausage from natural raw materials and stuff it into the intestine (womb) using a meat grinder attachment

condiments, spices and spices are used not only to improve the taste of dishes and to give a spicy taste, but also in the preparation of sausages.

Sausage spices are herbal products that contain essential oils or pungent flavors that promote the release of digestive juices.

Spices and spices include pepper, nutmeg, cardamom, cumin, ginger, bay leaf and other seasonings.

Spices are classified according to the parts of plants from which they are obtained:

• seeds;
• fruit;
• flowers and their parts;
• leaves;
• bulbs.

Pepper is a range of flavoring spices that are pungent and sweat-inducing. There are black, white, cloves (allspice) and capsicum (red) peppers.

Black pepper represents invisible dried fruits, white - mature fruits freed from the outer fruit shell of a tropical creeper. Before using sausage production, pepper is subjected to grinding.

Allspice is an immature dried fruit. It does not have the hotness of black pepper and differs from it in a pleasant aroma (pepper, cloves and cinnamon).

Cardamom- these are the fruits of an evergreen plant from the ginger family. They are brown or light yellow oval-shaped boxes in which there are 9 - 18 seeds.

Thyme, also known as thyme, is a carrier of a sharp spicy taste with caraway-anise aroma. For the manufacture of this spice, dried shrub leaves are used, because it is they who are able to give unsurpassed meat products, especially in the company of garlic.

The use of caraway thyme will be an excellent solution for sausages from poultry, veal, and a lemon variety for smoked, pork, lamb culinary masterpieces, as well as for liver.

Nutmeg is the seeds of the nutmeg tree. Walnut has a pleasant aroma. It contains a lot of fat, so it does not blur well.

To only grind nutmeg, granulated sugar is added to it. The dried seed coat of nutmeg is called nutmeg, it replaces nutmeg.

anise fruits are a favorite spice of culinary specialists in the preparation of various dishes, including homemade sausage production.

Sweetish, spicy, refreshing taste improves the taste characteristics of boiled, liver, boiled-smoked, fried and smoked products.

Coriander- this is nothing more than cilantro seeds, but in their characteristics there is not even a hint of a kind of "buggy" odor from grass.

Small balls, which are sold both whole and ground, have a sweet, spicy aroma with a woody tinge.

The popularity of this spice literally rolls over and it is safe to say that almost no recipe for homemade sausages can do without it.

Ripe pistachios have a drop-down shell, a white core with a greenish peel. Greenish pistachios are not ripe enough, but their color is more beautiful.

For predominantly use green, not yet ripe pistachios, because. they adorn sausages on the cut.

Cumin, cumin, cumin- these three seeds are similar in appearance, but differ in taste and smell, with spicy sweetness and slight bitterness, they are based on caraway and anise-dill notes.

The combination with garlic is appreciated in Czech and Prussian cuisines, where such a bouquet of spices is used for fatty sausages, for grilling, frying and smoking.

ground ginger since ancient times, it has been considered the most sought-after oriental spice, and somewhere, where, but in the East, they know a lot about spices and meat dishes, it is these two aspects that make ginger one of the frequent ingredients in sausages, mainly from lamb and horse meat, giving them pungency and astringency characteristic of this root.

Pepper, nutmeg (or cardamom) are used in ground form. The powder must be dry, without impurities, pistachios are well dried, without mold and other types of spoilage

This is a list of spices and spices that are most often used in the preparation of sausages, but at home you can experiment and use rarer types of seasonings.